2-3 pounds corned beef, with season packet
8-12 small red potatoes
3/4 pound carrots
1 head cabbage
Horseradish sauce (see below)
Place corned beef and contents of season packet in large stock pot, cover with water, cover with a lid. Bring to a boil, reduce heat and simmer 2-4 hours until tender.
Place corned beef in roasting pan or electric fry pan, fat side up. Add 1/2-inch water to bottom of pan. Cover, place in 325 F oven (or, if using electric fry pan – bring to a boil, reduce heat to a simmer). Cook 2-4 hours until tender. Note: If using electric fry pan, occasionally check to ensure pan has not boiled dry.
Either method: peel carrots and cut into bitesize pieces, cut cabbage into wedges, wash potatoes and leave unpeeled. Place vegetables with meat, cover and cook until tender (an additional 20-45 minutes).
Remove fat, slice corned beef across the grain. Serve sliced meat and vegetables with horseradish sauce, mustard and a tall cold glass of milk.
This is a nice way to temper the bite of horseradish and still enjoy the wonderful flavor.
Combine and mix.